Parsnips with five spice and honey
Vegetables never need to be dull and here is the proof. The perfect accompaniment to roasted meat or fish, or alongside a vegetarian main course, chinese five spices adds a perfect touch to root vegetables.
| Serves | 6 | Origin | Fusion | |
| Preparation | 5mins | Heat rating |  | (Mild) |
| Cooking | 35mins | Ease |  | (Very easy) |
| Vegetarian | Yes | |||
Ingredients
¼ tsp Chinese five spice (non organic)
750g parsnips
oil
butter
a good pinch five spice powder
2-4tbsps vegetable stock
1 tbsp honey
salt and pepper to taste
750g parsnips
oil
butter
a good pinch five spice powder
2-4tbsps vegetable stock
1 tbsp honey
salt and pepper to taste
Preparation
Peel the parsnips and cut into halves or quarters, depending on their size (cut out the cores if woody). Put a little oil and a knob of butter in a large frying pan and, when it starts to sizzle add the parsnips, add the five spice and a little vegetable stock.
Cook, turning regularly, until the parsnips are cooked through and browned on the outside, then add the honey and toss together to give a caramelised coating. Season well.